On March 29th, the Ministry of Industry and Information Technology, the National Development and Reform Commission and other eleven departments jointly issued the Guiding Opinions on Cultivating Traditional Advantage Food Producing Areas and Local Characteristic Food Industries. In addition to specific development goals and key tasks, the Guiding Opinions also launched a national food map.
First, Shandong Dong 'e Ejiao
Second, Rongcheng Bayujiaozi
Three. Rushan oyster
Fourth, Longkou fans
Five, Texas braised chicken
I'm from Shandong, so let's talk about the food on the list in our hometown today, which will make your mouth water.
First, Shandong Dong 'e Ejiao
From Han and Tang Dynasties to Ming and Qing Dynasties, Dong 'e Ejiao has always been a royal tribute. According to historical research, Ejiao has been used for 3000 years. Colla Corii Asini has been known as a "good medicine for enriching blood" and a "nourishing national treasure" since ancient times. It has been listed as a "top grade" in all previous dynasties' materia medica, and it is called "benefiting the middle and benefiting the qi after a long time" in Shennong Materia Medica, the first monograph on pharmacology in China. After sorting out, there are more than 3200 ancient classic prescriptions about Dong 'e Ejiao.
Ejiao is not only eaten by making Ejiao cakes and gelatin powder. If you want Ejiao to be more delicious, make it a delicious dish.
Ejiao porridge
Take 0/00g of rice or millet/kloc-,0/5g of crushed donkey-hide gelatin/kloc-and 50g of crystal sugar to cook porridge. Before adding donkey-hide gelatin, dissolve it in boiling water, then add it into porridge, stir it evenly and roll it. Don't add gelatin silk to porridge, it is easy to paste the bottom of the pot.
Regular consumption can tonify qi, blood and kidneys, and strengthen the body.
Ejiao pear honey soup
One or two pears, cut into small pieces, add water to boil, then add 12g small piece of donkey-hide gelatin, stir repeatedly with chopsticks to dissolve it, and then add 50g white sugar or rock sugar and 50g honey. Eat soup and pears.
Can nourish yin, moisten lung and quench thirst
Ejiao stewed meat
Colla Corii Asini10g, mashed, lean pork10g, 5g of dried tangerine peel, 3g of cinnamon, adding appropriate amount of water, stewing pork first, adding Colla Corii Asini after cooking, seasoning with low salt, and taking.
It is suitable for the elderly and infirm, and has obvious effect after long-term administration.
Ejiao fish
One raw fish, 30-50g donkey-hide gelatin, mashed, boiled donkey-hide gelatin first, and other seasonings can be added according to personal taste. When stewing fish, add donkey-hide gelatin solution to cook.
Physical fitness, suitable for those who are weak and weak.
Second, Rongcheng Bayujiaozi
Jiaodong No.1 jiaozi-Bayu jiaozi. On the Jiaodong Peninsula, every household loves to eat, and every household can cook. In Weihai, there is a proverb that jiaozi is in a delicious mood. Whoever eats Spanish mackerel and jiaozi shows that his family must have good things and happy events. After cooking, lying on the plate, fat and steaming in vain, can't wait to watch. Dip in vinegar, blow cool, and take a bite.
The tip of the tongue first feels tender and smooth, and then squid meat becomes extremely delicious from the taste buds. The addition of various seasonings enhances the taste level and fragrance of dumpling stuffing, and there is no fishy smell at all. The title of the first jiaozi in Jiaodong is really worthy of the name.
Ingredients: 3 pieces of Spanish mackerel, leek 1 00g, cooking wine 1 spoon, egg 1 piece, pepper powder 1 spoon, sugar 1 spoon, 2 tablespoons of salt, peanut oil and shallots/kloc-.
Production method:
1 First, prepare all the materials for wrapping abalone and jiaozi. After eviscerating and cleaning, cut the Spanish mackerel all the way to the top of the fish belly with a knife. Remove the fish head and slice the fish from the other side of Spanish mackerel in the same way.
2 Slice the sliced Spanish mackerel with a knife, slice all the Spanish mackerel meat, chop the Spanish mackerel meat into fish paste with a knife, and put it into a basin.
3 Add sugar, cooking wine and pepper powder, and then break an egg. First, use chopsticks to stir clockwise, and add appropriate amount of water to stir the fish stuffing several times. Because the freshness of Spanish mackerel is different, I added 200 grams of water.
Jiaozi tastes the best when the fish stuffing reaches this level. At this time, add peanut oil and appropriate amount of salt to taste, and then stir clockwise.
5 Continue to stir clockwise until the fish stuffing is chopped with minced fish, leek and coriander. Clean shallots, chop them with a knife and put them into the stirred fish stuffing, and stir all the ingredients evenly.
6. Put a proper amount of stuffing into the dumpling skin and wrap it into your favorite shape. Pour a proper amount of water into the pot and bring it to a boil, then add the wrapped fish jiaozi. After the fire is boiled, order a little water, and repeat for 3 times until all jiaozi floats on the water, and then turn off the fire.
Three. Rushan oyster
On the coastline from Rushankou in the west to Langnuankou in the east, about 186 km, there are 500,000 mu of national first-class seawater quality standard aquaculture waters. This high-quality water area and its rich bait have made a delicious dish that attracts the attention of the whole country: Rushan oyster.
"Roast oysters with charcoal, add more garlic, and cook until boiling ..." Zhang Jiajia wrote in Passing Your World, how should I eat oysters/oysters?
Eat raw: eat oysters, they are fresh and sweet. Be sure to eat it raw, with mustard and lemon. Not all oysters can be eaten raw, can they? Fresh and clean.
Steaming: Pay attention to the convex side down when steaming to drink delicious juice. Five minutes after the water boils.
Frying: 60% batter is wrapped and fried, and then fried again.
With or without seasoning, it depends on your taste ~ I usually steam it and eat it directly ~
Fourth, Longkou fans
This Longkou fan has a long history. According to historical records, it has a history of more than 300 years. Zhaoyuan was the earliest birthplace, and later it gradually developed to Longkou, Penglai, Laizhou, Qixia, Laiyang and Haiyang.
According to the old people in the village, this Longkou fan was exported more than 100 years ago. During the Republic of China, this Longkou Port was opened and fans were directly transported to Hong Kong and Southeast Asian countries. Subsequently, most of the fans produced by Zhaoyuan and Longkou were sold to Longkou Fan Village, and Longkou became a fan distribution center, hence the name Longkou Fans.
This kind of Longkou vermicelli is even and thin, pure and bright, neat and flexible, white and transparent, soft when boiled, unbreakable after a long time, tender and delicious, smooth and chewy.
Five, Texas braised chicken
This Shandong braised chicken is really amazing! ! ! Let people go to a city because of the impulse of a chicken. Texas specialty! It smells good! Boneless taste! Spicy and enjoyable!
There are three flavors in all: smoked chicken! Spiced chicken! Spicy chicken! Every bite tastes amazing, authentic Dezhou braised chicken, which is the hometown flavor that Shandong wanderers struggle endlessly and never forget.
Open the outer packaging of braised chicken, and the meat flavor will go straight into the nasal cavity. Braised chicken in soup stock combines the delicious flavor of chicken, just right. Take a bite, crisp and tender, fat but not greasy, with endless aftertaste.
Pull gently, separate the flesh and blood, suck the bones and eat the meat. It is not enough for a chicken to finish eating. Bite the bone in the middle and savor the bone marrow carefully, and the fragrance will last.